Asian Beef & Vegetable Casserole Recipe

Name: Asian Beef & Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plain flour; 1 1/2 kg casserole beef steaks, cut into 4cm pieces (such as chuck steak or gravy beef); 2 tablespoons olive oil; 1 yellow onions (for Americans) or 1 brown onion, halved, thinly sliced (for Australians); 3 carrots, peeled, cut into 2cm-thick slices; 4 whole star anise; 4 cm fresh ginger, peeled, thinly sliced; 2 stalks lemongrass, pale section only, halved; 500 ml beef stock; 125 ml brandy; 90 g tomato paste; 300 g green beans, topped; fresh coriander leaves, to serve; steamed rice, to serve

Servings: persons

2 tablespoons plain flour
1 1/2 kg casserole beef steaks, cut into 4cm pieces (such as chuck steak or gravy beef)
2 tablespoons olive oil
1 yellow onions (for Americans) or 1 brown onion, halved, thinly sliced (for Australians)
3 carrots, peeled, cut into 2cm-thick slices
4 whole star anise
4 cm fresh ginger, peeled, thinly sliced
2 stalks lemongrass, pale section only, halved
500 ml beef stock
125 ml brandy
90 g tomato paste
300 g green beans, topped
fresh coriander leaves, to serve
steamed rice, to serve

1
Preheat the oven to 180u00b0C/350u00b0-375u00b0F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.
2
Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.
3
Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.
4
Add the beef, stock, brandy and tomato paste to the dish; cover and bake for 1 1/2 hours or until the beef is tender.
5
Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.
6
Add the beans to the beef mixture and stir to combine.
7
Top the beef mixture with coriander and serve with steamed rice.
8
FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180u00b0C (see above for conversions); reheat and continue from step 7.

1280

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons plain flour, 1 1/2 kg casserole beef steaks, cut into 4cm pieces (such as chuck steak or gravy beef), 2 tablespoons olive oil, 1 yellow onions (for Americans) or 1 brown onion, halved, thinly sliced (for Australians), and more.

Yes, Asian Beef & Vegetable Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Beef & Vegetable Casserole

How did you like this recipe?

Frequently Asked Questions